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These easy Chili Garlic Roasted Carrots recipe adds a quick yogurt sauce for a delicious weeknight side dish where the oven does most of the work for you.
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These easy Chili Garlic Roasted Carrots recipe adds a quick yogurt sauce for a delicious weeknight side dish where the oven does most of the work for you.
We tend to get stuck in a rut when it comes to the humble carrot. Raw with dip? Check. Glazed with honey or maple syrup, and butter for the holidays? Check. Tucked in with a Sunday pot roast? Check.
Yet they’re naturally sweet and some of the longest lasting fresh produce there is! (Have you ever noticed how long a bag of carrots stays good in your fridge? Weeks!)
This easy recipe embraces the savory side of carrots, while using pantry items I always have on hand. Make this great side dish come together even faster during the week by peeling and cutting your carrots during weekend meal prep.
How to Make Chili Garlic Roasted Carrots
Heat oven to 400 degrees.
In a small bowl, whisk together olive oil, chili powder and garlic powder.
Set aside.
Peel carrots and cut into 3-4 inch long pieces.
Place carrots in a single layer on a sheet pan lined with parchment paper.
Drizzle oil and spice mixture over carrots and toss to coat.
Spread carrots out in an even layer.
Roast for 15-20 minutes.
Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots are tender and pierce easily with a fork.
Make a Quick Yogurt Sauce
Roasted carrots are delicious on their own, but even better with a creamy yogurt sauce which plays up the natural sweetness of the carrots.
To make the sauce, mix ¼ cup of plain Greek yogurt with 2 teaspoons of lemon juice and ¼ teaspoon salt.
Place finished carrots in a serving dish and drizzle with the sauce before serving or place the yogurt sauce in a small bowl and serve it alongside the roasted carrots.
What to Serve Roasted Carrots With
FAQs for Chili Garlic Roasted Carrots
Swap avocado, grape seed, or canola oil for the olive oil, if desired.
While you can use baby carrots, I really recommend skipping those and buying the big carrots at the store. Those full sized larger carrots have so much more flavor than the baby ones and are completely worth the peeling/chopping effort. Want to make this side dish feel extra special for a holiday? Use rainbow carrots from the farmers market.
If you love sweet carrots, drizzle these with 1 teaspoon of honey or maple syrup when they’re fresh from the oven.
You don’t have to peel the carrots before roasting them if you don’t want to! If you want to skip the peeling, just give the carrots a good scrub before you slice them up.
Speed up your weeknight dinner by cutting up the carrots up to 5 days ahead of time. Peel, slice, and store in a container or zip top bag in the refrigerator, adding 1-2 tablespoon of water to your container. When you go to make the dish, pour out the water and toss the carrots around on some paper towel to remove any excess water before putting them on the baking tray. This also works great if you’re making these for a holiday gathering and want to get a little prep work out of the way.
No, but your carrots are more likely to stick to the pan, so be prepared for that. You also may find that they brown faster without parchment paper, which means you'll need to keep an eye on them and adjust your cooking time as needed.
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PrintChili & Garlic Roasted Carrots
Chili Garlic Roasted Carrots are an easy, delicious weeknight side dish where the oven does most of the work for you.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 3 servings 1x
- Category: Vegetables
- Method: Oven
- Cuisine: American
Ingredients
- 5-6 large carrots
- 1 Tbsp extra-virgin olive oil
- ½ tsp chili powder
- ½ tsp garlic powder
Instructions
Preheat oven to 400 degrees.
In a small bowl, whisk together olive oil, chili powder and garlic powder.
Set aside.
Peel carrots and cut into 3-4 inch long pieces.
Place carrots on a parchment lined baking sheet.
Drizzle oil and spice mixture over carrots and toss to coat.
Spread carrots out in an even layer.
Roast for 15-20 minutes.
Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots are tender.
Notes
To make the yogurt sauce: Mix ¼ cup of plain Greek yogurt with 2 teaspoons of lemon juice and ¼ teaspoon salt. Place finished carrots in a serving dish and drizzle with the sauce before serving or place the yogurt sauce in a small bowl and serve it alongside the roasted carrots.
Keywords: roasted carrots, oven roasted carrots, easy side dishes, garlic roasted carrots, roasted vegetables
Melissa+Tower
Cant wait to make these. Carrots are my new fav! I see a dipping sauce... Do recommend ranch or sour cream for dipping?
Katy McAvoy
Definitely sour cream. The dipping sauce mentioned in the post is a quick sour cream mixture!